no story, i just want to tell you this: roast a few hunks of belly pork, slowly slowly slowly, with garlic and preserved lemon all smushed up, and its heaven. crunchy crusty crackling fat on top, lean meaty meat underneath.
the secret? blanch the fatty part of the pork for a few minutes, or the whole thing, as you like, then score the skin/fat, rub with chopped garlic, lay in pan drizzle and rub with preserved lemon, sprinkle with thyme or any herbaly herb, then roast. slow. lowish heat, say 325 for a couple of hours, raising the heat at some point to make sure the top is browned and crunchy. also at some point i ladled a little consomme/broth/bouillon over the top. not a lot, a little. it liased with the juices into a yummy jus.
Pork Belly!!! Roasted with garlic, preserved lemon,a little crumbled thyme
Meet Marlena
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.
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